Black Forest Ham Quiches
Serves: 16
 
Ingredients
  • 1 (14.1-ounce) package refrigerated piecrust dough (2 sheets)
  • 1⁄4 cup finely chopped black forest ham
  • 1⁄2 cup heavy whipping cream
  • 1 large egg, room temperature
  • 1⁄4 teaspoon fine sea salt
  • 1⁄8 teaspoon ground black pepper
  • 1⁄8 teaspoon finely chopped fresh thyme
  • Garnish: 8 yellow cherry tomatoes, halved, and fresh thyme sprigs
Instructions
  1. Preheat oven to 450°F. Lightly spray 16 (2-inch) round tartlet pans with cooking spray.
  2. On a lightly floured surface, unroll piecrust dough sheets. Using a 3-inch round cutter, cut 8 rounds from each sheet. Transfer each round to a prepared tartlet pan, pressing into bottom and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of pans. Trim excess dough. Place tartlet pans on a rimmed baking sheet. Refrigerate for 15 minutes.
  3. Place a small piece of parchment paper or a mini baking cup in center of each prepared tartlet pan, letting ends extend over edges of pan, and fill with ceramic pie weights or dried beans.
  4. Bake for 8 minutes. Carefully remove pie weights and parchment paper. Bake for 5 minutes more.
  5. Let cool completely in pans on a wire rack.
  6. Reduce oven temperature to 350°F.
  7. Divide ham among cooled tartlet shells.
  8. In a medium bowl, whisk together cream, egg, salt, pepper, and thyme. Pour evenly over ham in tartlet shells.
  9. Bake until centers of quiches are set, 12 to 14 minutes. Let cool slightly on a wire rack before carefully removing quiches from pans.
  10. Garnish each quiche with a tomato half and thyme sprigs, if desired. Serve immediately.
Notes
Make-Ahead Tip: Quiches can be made a day in advance and stored in a covered container in the refrigerator. Reheat on a rimmed baking sheet in a 350° oven until warm, approximately 5 minutes. Garnish just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/black-forest-ham-quiches/